Defeat those who are politicising gods and spoiling harmony: Prakash Raj

Mangaluru Jun 18: Dakshina Kannada on Thursday, June 18, reported 23 fresh covid-19 cases, taking the total number of the cases detected in the district to 401.  

Among the 23 corona-positive patients, there are 21 males and two females. 

21 are Saudi returnees, while the other two have contracted infection from P-6618.

No cases were reported in Udupi district on Thursday.

The total number of cases in Udupi is 1,039, with only 92 cases being currently active. As many as 946 patients including 38 on Thursday who recovered have been discharged from hospital.

Bengaluru, Jul 1: Veteran actor and comedian, Rajagopal, who was known for his outstanding mimicry skills in Sandalwood breathed his last on the night of July 1, that is yesterday. He was one of the favourite comedians among the audiences and is said to have been suffering from kidney and asthma problems.

He passed away at his residence in Bangalore.

The well-recognised comedian has worked in more than 600 movies in his career, along with Tamil movies. The actor was active in the film industry since 1983 and had acted with many stars like Vishnuvardhan, Ambareesh, Prabhakar among others. He is also known for mimicking actress Kalpana's voice very well.

Recently, he also had claimed that new directors, new producers in the Kannada film industry had not been calling veterans to play parts in their movies and preferring fresh talent. He also had been going through a financial crisis due to the lockdown. Rajagopal has also worked in TV serials for some time in his career.  He has acted in super hit movies like, ‘Real Police’, ‘Sadakaru’, ‘Goosi Gang’, ‘Super Police’, and others as well.

The lockdown has seen the demise of many South Indian stars. Chiranjeevi Sarja too passed away last month, leaving the industry in shock. Now, a famous comedian's demise has also saddened the industry further.

Bengaluru, Jun 26: The National Restaurant Association of India (NRAI) on Thursday came up with a Standard Operating Procedure (SOP) for restaurants whereby among other physical distancing norms, it has suggested a 2-metre gap between tables.

Formulated in partnership with Releski, a Bengaluru based skill-tech company, the SoP suggests that in case of back-to-back seating, people sitting with their backs towards each other will have their seats divided by 'Plexiglass' divider raised up to 2 meters from the ground.

"In a typical restaurant, the improvised seating plan should have a minimum distance of 2 metres between tables. The distance of 2 metres (6 feet) between tables should measure from one edge of the table to the other table's edge," it said.

In case of loose or free seating such as in banquet style or food court style seating, a minimum 2 meters of distance should be maintained between tables.

The guidelines noted that, to encourage physical distancing, restaurants have to sacrifice their seating capacity, to promote health and safety, and also to gain trust from their patrons.

"In order to perform this, divide your restaurants under different sectors. Pull out your restaurant's floor plan and colour code different sections red and yellow. Red sections are potential areas where maximum footfall or traffic is observed. Yellow sections are areas where the footfalls are average," it said.

All the red sections are encircled or bordered by placing barricades or Q manager and will open at specific points to access the yellow section and all the opening points will have hand sanitisers and sprays, and every guest who walks from red zones to yellow zones will sanitise himself/herself to reduce the chances of contamination.

For air conditioning, the guidelines of CPWD shall be followed which inter alia emphasises that the temperature setting of all air conditioning devices should be in the range of 24-30 degree Celsius, relative humidity should be in the range of 40- 65 per cent, intake of fresh air should be as much as possible and cross ventilation should be adequate, the guidelines suggested.

The industry body has also suggested appointment of a COVID-free Ambassador who would operate as the Chief Health Officer within the restaurant team, preferably from the management team in each shift.

The ambassador's would put the new daily work routines into practice, to monitor compliance with good practice and to lead the preventative measures, adapt to health & safety recommendations and requirements of the restaurant and oversee the implementation of the norms.

Anurag Katriar, President of NRAI and CEO & Executive Director of deGustibus Hospitality, said: "Every restaurant cutting across formats is facing the harsh reality of subdued to shut business volumes in the present and the uncertainty of business environment in the future. One thing is certain that hygiene and safety will be a key differentiator in the post-pandemic restaurant operations."